Published: March 15, 2020Updated: January 22, 2021Author:Amy
Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!
Many years ago, long before the ability to refrigerate things, canning and pickling foods was used as a way to preserve fruits and vegetables for longer term storage. Now people do it because it’s just simply delicious!
Usually around Easter time when everyone is decorating their eggs, I’m over here pickling mine. HA. I actually make pickled eggs all year round – my family loves them. Along with my soy sauce eggs and beet pickled eggs, they are such a great on-the-go snack.
What Do Picked Eggs Taste Like?
Pickled eggs have a mouth-watering sweet and sour taste. Sort of like salt and vinegar potato chips! If you like bread and butter pickles, pickled beets, or sauerkraut, you will love them.
How To Make Pickled Eggs
This pickled eggs recipe could not be easier! With just a few simple steps and pantry items, you end up with a super healthy and delicious snack. (Scroll down for the full printable recipe.)
You’ll need 10 hard boiled eggs that have been peeled.
Boil together a mixture of vinegar, water, sugar, pickling spice, and salt.
Fill a clean 2-liter glass jar with your eggs.
Tuck in some sliced red onion and fresh dill sprigs.
Pour the brine over the eggs and seal.
Store in the refrigerator.
Recipe Variations
Apple cider vinegar is a staple in my house, so that’s what I always use. But you can replace it with regular white vinegar, if that’s what you have.
Add some sliced up jalapeños to the liquid to give your eggs a little kick!
Instead of using this dill and onion marinade, use leftover beet juice brine from pickled beets and make Beet Pickled Eggs. They’re awesome…and so pretty!
Do Pickled Eggs Need to Be Refrigerated?
Yes! This recipe for old fashioned pickled eggs is not canned, but instead requires refrigeration and should never be kept out at room temperature to prevent botulism (according to the National Center for Home Food Preservation.)
How Long Do Pickled Eggs Last?
Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.
Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!
Today pickled eggs are commonly found at bars, convenience stores, and the market, but they’re so easy to make yourself!
Other Pickled foods we love!
Pickled Beets
Beet Pickled Eggs
Bread and Butter Pickles
Soy Sauce Eggs
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Pickled Eggs
4.88 from 16 Ratings
Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!
Make hard boiled eggs and peel them (<< that link is my preferred method.)
In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.
Fill a clean 2-liter glass jar with your eggs.
Tuck in some sliced red onion and fresh dill sprigs.
Pour the brine over the eggs and seal.
Store in the refrigerator.
Notes
Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.
Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Snack
Cuisine: American
Keyword: pickled eggs, pickled eggs recipe
Did you make this recipe?Snap a picture and mention @bellyfullblog!
If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality. Each of these recipes uses 12 peeled, hard-cooked eggs.
And If the eggs sit in that liquid too long, you get rubbery eggs. There's a simple enough way to avoid this problem. You want the pickling liquid to do its job in the beginning, and then after the eggs have reached the proper degree of pickling, you can dilute the solution with some water.
The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water.
First off, did you know that pickled eggs are good for your digestive health? A serving of fermented pickled eggs will usually contain various types of gut flora that can aid in digestion. These microbes are known as probiotics! Probiotics are really good for ensuring that your digestion goes smoothly.
Give the eggs at least 24 hours in the pickling brine before you eat one. That way, the flavors have time to penetrate the egg. A few days is even better.
How many pickled eggs should (can) I eat a day? So, we did some more digging, and found that eating one egg a day wasn't going to kill you; in fact, it may actually REDUCE heart disease. Other studies have shown no ill effects on people who have consumed up to 12 eggs a week!
Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator.
If pickled eggs develop a slimy texture, present an off odor or foul smell, or show any signs of discoloration such as unusual color, they should not be consumed. The presence of mold or bubbles can also indicate that the eggs have gone bad.
While you may see home-canned pickled eggs for purchase, it is actually not safe to can pickled eggs at home. In fact, home-pickled eggs stored at room temperature were linked to a case of botulism — so just imagine long term shelf storage of canned pickled eggs!
If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars. At Container & Packaging Supply, we have many glass jars that will work perfectly for all of your pickling endeavors.
Because vinegar is high in acid, it does not support the growth of Clostridium botulinum bacteria. However, some vinegars may support the growth of Escherichia coli bacteria. Infused oils have the potential to support the growth of C. botulinum bacteria.
And like all great immigrant fare, there's also bonus food science: Eggs contain the amino acid cysteine, which is key to liver function (and why eggs are an important part of your hangover breakfast) while the pickling process can generate probiotic bacteria that aids digestion.
A person living with type 2 diabetes may find that adding pickled or fermented foods to their diet is beneficial. Fermented foods can have health benefits, such as providing antioxidants.
Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later.
Pickled eggs will keep for one month in the refrigerator. To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers. For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice.
At its most basic, this dish involves hard-boiled eggs and a pickling solution, usually made of vinegar, salt, sugar, and some spices. Still, sometimes, the result isn't exactly a culinary delight. Rather than being pleasantly bouncy when you bite into the egg, it feels a bit rubbery.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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